Samp ‘n’ Beans

*This is a traditional South African dish that is essentially a kind of rice and beans dish. Samp is a nutritious and versatile grain that is a staple food around the world. It is made from dried corn kernels, so it does require a bit of overnight soaking. The corn kernels are crushed and separated from the outer shell and germ which leaves behind the starchy endosperm. It is an extremely rich source of complex carbohydrates and dietary fibre, which is gut loving and a great prebiotic. Plus, it is packed with B vitamins, iron, magnesium, and zinc, which are commonly lacking in the western diet. You will need to special order this grain if you are in Europe or the US, but it is worth trying and a real treat. A little goes a long way and you can make a big pot if this and will feed many people in the household for a week!

Ingredients:

1 ½ cups samp/soaked overnight

1 cup mung beans

½ cup adzuki beans/soaked 2 hours

2 bell peppers/350g

3 stalk celery/195g

2 shallots/325g

9 cloves garlic/60g

45g ginger/grated

30g fresh thyme/one bunch

½ cup rapeseed oil

3 tbsp curry paste

3 bay leaves

1kg chicken broth

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*To finish samp:

3 tsp ghee

1 tsp salt

15g fresh thyme/lemon thyme/ chopped fine

Leek garnish

Ingredients:

2 leeks/ 612g/tops off and first layer peeled

2 tbsp corn flour

150ml rapeseed oil

½ tsp salt

Method:

Soak the beans and samp. Rinse the samp until water runs clear. Chop the celery, bell pepper, and shallot. Heat the oil in a large pot and sauté on medium low heat until soft, or about ten minutes. Add the garlic, stir two minutes, then add the ginger, bay leaves, thyme, and curry paste. Stir well and cook another minute. Add the samp and mix well. Toast about five minutes. Add 325ml chicken broth to cover. Bring to a simmer. Make sure to stir every ten minutes and keep the heat on medium low, or will stick to bottom of pot. At 30 minutes, add another 325ml chicken broth. Simmer for another 30 minutes. Add the adzuki beans. Add another 325ml of chicken stock. Simmer another 30 minutes. Add the mung beans. Add another 300ml of water, with remaining chicken stock. Add the stock and water as needed, like cooking a risotto.

Ribbon cut the leeks fine and toss in corn flour in a large bowl. Fry the leeks and drain on paper towels. 

When the samp is cooked through, add the ghee, thyme, and salt. Serve in bowls with fried leeks.